If you’ve ever wanted to bring the aromas of a Moroccan market into your kitchen, these Moroccan Spiced Chicken Briouats are the perfect way. Wrapped in flaky pastry and filled with tender chicken, warm spices, and fresh herbs, they’re crispy on the outside and deeply flavorful inside.
Table of Contents
Why You’ll Love These Moroccan Briouats
These golden triangles are little bites of comfort — packed with flavor, easy to make, and guaranteed to impress.
- Crunchy, buttery exterior with a tender, spiced filling
- Packed with warm Moroccan flavors like cumin, paprika, and cinnamon
- Ideal for entertaining or as a handheld meal
- Simple ingredients, big flavor
- Freezer-friendly for quick snacks anytime
- Bakes beautifully — no deep-frying required
When I first tried briouats in a small café in Austin, I was blown away by how something so crispy could have such rich, aromatic filling. That memory inspired this version — made simple and approachable for home cooks like us.
Ingredients You’ll Need
These pastries use a mix of bold spices and fragrant herbs to create that signature Moroccan flavor.
Main Ingredients
- 2 cups cooked shredded chicken (breast or thigh)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh coriander
- 8 phyllo sheets or brick pastry
- 1 egg yolk, for sealing
- 2 tablespoons melted butter or neutral oil, for brushing
- Dried mint or parsley flakes, for garnish
Optional Add-Ons or Substitutes
- Swap chicken for shredded turkey or cooked lentils.
- Add a handful of chopped olives or sun-dried tomatoes for extra flavor.
- Use puff pastry if phyllo isn’t available.
- Sprinkle in crushed almonds or pine nuts for crunch.
- Try a drizzle of honey-yogurt sauce for serving.
Step-by-Step Instructions
With a few easy steps, you’ll have flaky, golden briouats filled with aromatic spiced chicken.
- Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook until fragrant. - Add the Chicken:
Stir in shredded chicken, parsley, and coriander. Mix well and cook for another 3–4 minutes until heated through. Let cool slightly before wrapping. - Prepare the Pastry:
Lay a phyllo sheet flat and brush with melted butter. Cut into long strips about 3 inches wide. - Assemble the Briouats:
Place a spoonful of the filling at one end of each strip. Fold the corner over the filling to form a triangle, then continue folding until sealed. Brush the edge with egg yolk to secure. - Cook the Briouats:
Arrange on a parchment-lined baking sheet and brush lightly with melted butter or oil. Bake at 375°F (190°C) for 15–20 minutes, until golden and crisp.
Quick Reminders:
- Keep phyllo covered with a damp towel to prevent drying.
- Let briouats rest a few minutes before serving — the filling stays hot.
- You can also air-fry them at 375°F for 8–10 minutes.
- Serve warm with dipping sauce or yogurt.
Expert Tips for Success
The secret to perfect briouats is balancing the crisp pastry with aromatic filling.
- Use shredded chicken for best texture — diced chicken can tear the phyllo.
- Don’t overfill — 1 tablespoon is plenty per triangle.
- For deeper flavor, toast your spices briefly before mixing.
- Serve with Garlic Parmesan Dinner Rolls or Iowa Party Bites for a global appetizer spread.
- Pair with Easy Basil Pesto Cheesy Puffs for a fusion-style tapas night.
- Brush lightly with butter — too much will make them greasy.
When baked right, the layers turn beautifully golden and crisp, wrapping that warm, spiced chicken in perfection.
Serving Suggestions
These pastries are delicious on their own or as part of a larger spread.
- Serve warm with mint yogurt sauce or harissa mayo.
- Add to a mezze platter with olives, hummus, and pita.
- Pair with couscous salad or roasted vegetables.
- Make them mini for cocktail parties or brunch.
- Dust lightly with cinnamon sugar for a sweet-salty version.
- For a full Moroccan-inspired dinner, serve alongside Grilled Vietnamese Chicken for global flair.
These bites add elegance to any occasion — golden, flaky, and full of heartwarming flavor.
Storing and Reheating
How to Store It
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze uncooked briouats on a tray, then transfer to freezer bags for up to 2 months.
- Brush with butter just before baking if frozen.
How to Reheat It
- Reheat in a 375°F oven for 8–10 minutes until crisp again.
- Air fry for 5–6 minutes at 350°F for a quick re-crisp.
- Avoid microwaving — it makes the pastry soggy.
They reheat beautifully, so you can enjoy that crispy texture any time.
Nutrition (per serving, 2 briouats):
Calories: 260 | Fat: 15g | Carbs: 18g | Protein: 16g | Fiber: 1g | Sugar: 2g | Sodium: 340mg
Frequently Asked Questions
Can I use puff pastry instead of phyllo?
Yes — it’ll be flakier and richer but still delicious. Just adjust bake time slightly.
Can I make these vegetarian?
Absolutely. Swap chicken for sautéed mushrooms or spiced lentils.
Can I deep-fry them?
Yes, fry in hot oil for 2–3 minutes per side until golden brown. Drain well before serving.
Final Thoughts
These Moroccan Spiced Chicken Briouats are flaky little pockets of magic — buttery on the outside, warm and aromatic on the inside. They’re the perfect bridge between comfort food and exotic flavor, bringing that Moroccan charm straight to your kitchen.
It’s one of those recipes that feels like a celebration — no matter when or where you serve it.
- Keep the filling flavorful and balanced.
- Brush the pastry lightly for perfect crispness.
- Serve warm with your favorite dipping sauce.
Make a batch, and you’ll see why these golden triangles have been loved for centuries — simple, elegant, and full of spice and soul.
Moroccan Spiced Chicken Briouats
Ingredients
Equipment
Method
- In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic, cumin, paprika, ginger, cinnamon, salt, and pepper. Cook until fragrant.
- Add shredded chicken, parsley, and coriander. Mix well and cook for 3–4 minutes until heated. Let cool slightly.
- Lay a phyllo sheet flat, brush with melted butter, and cut into strips about 3 inches wide.
- Place a spoonful of filling at one end of each strip. Fold into triangles, sealing edge with egg yolk.
- Arrange on a parchment-lined baking sheet, brush tops with butter, and bake at 375°F (190°C) for 15–20 minutes until golden and crisp.
Nutrition
Notes
- You can swap the chicken for turkey or lentils for a vegetarian option.
- Filo or brick pastry used instead of puff pastry.
- These briouats bake beautifully without the need for deep-frying.
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